By Claudia Hernandez, Wild Roots Kitchen
September is tomato season in the Northwest. If you’re like most gardeners around here, your cherry tomatoes are the most reliable and a usually very generous.
Here is a delicious way to use all your cherry and smaller tomato varieties.
A quick sauté with garlic and herbs turns cherry tomatoes into something extra gourmet, all in less than 10 minutes. Enjoy them alongside crispy fried eggs, on a Mezze platter with hummus. with whipped feta on Baguette. Trust me, this is a recipe you will go back to time and again.
Ingredients
- 2 cups cherry tomatoes
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tbsp chopped fresh basil, or other herbs
- Kosher salt and black pepper, to taste
Directions
To cook the tomatoes: Heat the oil in a pan over medium-high heat, add the tomatoes, and let them cook undisturbed for about 2 minutes.
Add the aromatics. Toss in the garlic, salt, and pepper, and stir together with the tomatoes. Let them blister for another 2-3 minutes, stirring a few more times.
Serve them up. Remove the pan from heat, top with chopped fresh basil, and serve!
